breakfast · High Protein
Cottage Cheese Protein Pancakes with Berry Topping (27g Protein)
These fluffy cottage cheese protein pancakes deliver over 26 grams of protein and approximately 403 calories per serving. Blended cottage cheese creates a tender texture, topped with a quick berry compote.
Nutrition per serving
- Protein
- 27 g
- Calories
- 403
- Carbs
- 46 g
- Fat
- 12 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1 1/4 cups high-protein cottage cheese
- 2 large eggs
- 1/4 cup milk — any kind
- 1 tbsp maple syrup — for batter
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mixed berries — fresh or frozen
- 2 tbsp water — for compote
- butter — for griddle
Steps
- In a blender, combine the cottage cheese, eggs, milk, and 1 tablespoon of maple syrup. Blend until the mixture is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour the wet ingredients from the blender into the dry ingredients. Whisk until just combined, being careful not to overmix; a few small lumps are acceptable.
- In a small saucepan, combine the mixed berries and 2 tablespoons of water. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the berries break down and form a light sauce.
- Heat a lightly oiled or buttered non-stick griddle or large skillet over medium-low heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
- Serve the pancakes immediately, topped with the warm berry compote.
Why This Works
These pancakes deliver 45g protein from a triple stack: cottage cheese (28g per cup), two eggs (12g), and flour contributing the rest. Blending the cottage cheese eliminates the curds while keeping the protein. You get fluffy pancakes, not lumpy ones. The batter is thicker than traditional pancakes, which is normal.
The Protein Pancake Technique
Medium-low heat is essential. Protein-rich batters burn faster than regular pancakes because of the higher protein content (proteins brown at lower temperatures than starches). Wait for bubbles on the surface before flipping, and only flip once. Overmixing develops gluten and makes pancakes tough; a few lumps are fine.
Make It Your Own
Add a pinch of cinnamon or vanilla extract to the batter. Swap berries for sliced banana or a dollop of peanut butter. These freeze well. Cool completely, separate with parchment, and freeze up to 2 months. Reheat in toaster for best texture.
Sources Research-Backed
Frequently Asked Questions
How do I freeze cottage cheese pancakes?
Cool completely, stack with parchment between pancakes, and freeze in a bag for up to 2 months. Reheat in the toaster for 2-3 minutes or microwave for 30-45 seconds per pancake. No need to thaw first.
Are cottage cheese pancakes gluten-free?
Not as written. Flour contains wheat. Use oat flour or gluten-free all-purpose flour (1:1 substitute). Cottage cheese, eggs, and milk are naturally gluten-free. Texture may be slightly different with GF flour.
Can I make the batter ahead of time?
Yes, but texture is best when fresh. Refrigerate batter up to 24 hours. It will thicken, so add 1-2 tablespoons milk before cooking. The pancakes may be slightly denser than fresh batter.
Why are my protein pancakes rubbery?
Heat was too high or pancakes were overcooked. Use medium-low heat. Protein browns faster than regular pancakes. Flip when bubbles form on the surface. Let the pan preheat evenly before adding batter.
